Mash start at 0915.
4.5kg Gladfield Ale Malt and 250gms Gladfield Dark crystal malt at 67-68C in 13 litres water.
Sparge start at 1030. Finish 1120. Collect 30 litres.
Fire up gas at 11.00 start 25 Litres collect 5 more. Add Hops in spider ( Citra15, Mosaic15, Wakatu20 ) at 1130. Boil at 1135. Copper coil in at 1225. Flame out at 1303, cooling start 1305. New double coil cooling seems a lot more efficient - after an hour outlet tubing not quite as cool as inlet - pretty close.
Start run off into SS26 fermenter at 1420.
Collect 22Litres OG 1052-54 at 2 C= 78=80% mash efficiency.
Hydrate yeast ( Mangrove Jack M36 Liberty Bell ) for 1.5 hours and pitch at 1645 at 22C. Go Taipari No2.
Wednesday 13th 1000 light bubbling every 6-10 secs. At 1700 bubbling more active.
Thursday 14th Bubbling every 3-5 secs.
Sunday ( away since Thurs ) bubbling appears to have largely stopped. Raise temp to 22c for Diacetyl rest. Tasting good.
Wednesday 20thstill tastes very good. Collect yeast for future use. Add 50/50/50gms Citra, Mosaic, Wakatu as Dry Hop. Drop temp to 19C.
Sunday 24th 18.5C tastes good and looking fairly clear.
Friday 29th - tastes good Drop Temp to 5C.
Monday 2 December Gravity 1012 so ABV = 5.25 - 5.5%.
Bottle 24x750ml and 4x500ml and 1 3/4 fill 500ml = 20.4L Total.